Minerals in edible seaweed: health benefits and food safety issues

Lozano‐Muñoz, Ivonne; Díaz, Nelson F.

doi:10.1080/10408398.2020.1844637

Cited by 80 publications

(35 citation statements)

References 51 publications

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“…Iron is an important macronutrient since it is found in hemoglobin, responsible for the oxygen supply in the human body [75][76][77]. In addition, it is essential to ensure iron intake since it is a key component in DNA and RNA synthesis [12,78]. This element is also involved in several metabolic processes, such as energy transport, and as a structural molecule in the formation of bones and membranes [79,80].…”

Section: Discussionmentioning

confidence: 99%

“…Negative impacts in the human welfare are derived by their high mineral content [10,11]. Thus, the most limiting limiting factor in seaweed direct intake is their high mineral concentration, where the ingestion of 5 g/day of dried seaweed biomass is the recommended dosage of some minerals, enough to provide several human health benefits [7,12].…”

Section: Introductionmentioning

confidence: 99%

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Portuguese Kelps: Feedstock Assessment for the Food Industry

et al. 2021

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Seaweeds have been incorporated in the daily diet of several human cultures since ancient times, due to their nutritional characteristics and healthy properties. The brown seaweeds Undaria pinnatifida, Saccharina latissima, Sacchoriza polyschides, and Laminaria ochroleuca were collected in the Viana do Castelo (Portugal) bay to assess their proximate composition analysis. As a result, the algal biomass was dried, and its moisture and ash content were determined. The dried biomass was then analyzed for total nitrogen/total protein (using the Kjeldahl method), total fiber content (through fiber analyzer digestion), total lipids (in a Soxhlet apparatus), and fatty acid characterization (by gas chromatography-mass spectrometry). Apart from phosphorus, which was analyzed by spectrophotometry, the ashes were employed for mineral and trace element characterization via dry mineralization and quantified using flame atomic absorption spectrometry. Moreover, the total phenolic content was assessed spectrophotometrically by the Folin-Ciocalteu method in the algal aqueous extracts. Analyses showed that their protein concentrations ranged from 12 to 24% dry weight (DW), while lipid concentrations varied between 0.51% and 1.52% DW. Regarding the carbohydrate concentration in these seaweeds, a concentration between 48% and 60% DW was observed. The S. polyschides had the highest overall total phenolic content (6.19 × 10−3 g GAE/100 g of dried algae), while L. ochroleuca had the lowest amount (3.72 × 10−3 g GAE/100 g of dried algae). U. pinnatifida had the highest total fatty acid content (35.13 mg/g DW), whereas S. latissima presented the lowest value (22.59 mg/g DW). Significant concentrations of highly unsaturated fatty acids (HUFA) were observed in both seaweeds, with U. pinnatifida having the highest value (10.20 mg/g DW) and S. latissima the lowest content (4.81 mg/g DW). It is also highlighted that these seaweeds have a nutritional relevance as a source of essential nutrients, including nitrogen, potassium, sodium, calcium, magnesium, and iron.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Portuguese Kelps: Feedstock Assessment for the Food Industry

et al. 2021

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“…lusitanicus as a nutritious food source, which has a potential to be used as a food supplement to enrich the deficiency of several macro and micronutrients in a typical diet. This seaweed can also be used as a food nutrient source for people that are living in developing countries as well as an alternative source of several minerals required for human cell homeostasis [ 82 ].…”

Section: Discussionmentioning

confidence: 99%

Chondracanthus teedei var. lusitanicus: The Nutraceutical Potential of an Unexploited Marine Resource

et al. 2021

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Presently, there is a high demand for nutritionally enhanced foods, so it is a current challenge to look at new raw food sources that can supplement beneficially the human diet. The nutritional profile and key secondary metabolites of red seaweeds (Rhodophyta) are gaining interest because of this challenge. In this context, the possible use of the red seaweed Chondracanthus teedei var. lusitanicus (Gigartinales) as a novel nutraceutical source was investigated. As a result, we highlight the high mineral content of this seaweed, representing 29.35 g 100 g−1 of its dry weight (DW). Despite the low levels of calcium and phosphorus (0.26 and 0.20 g 100 g−1 DW, respectively), this seaweed is an interesting source of nitrogen and potassium (2.13 and 2.29 g−1 DW, accordingly). Furthermore, the high content of carbohydrates (56.03 g 100 g−1 DW), which acts as dietary fibers, confers a low caloric content of this raw food source. Thus, this study demonstrates that C. teedei var. lusitanicus is in fact an unexploited potential resource with the capability to provide key minerals to the human diet with promising nutraceutical properties.

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“…Essential minerals crucial for human wellbeing include Ca, Cu, Fe, Mg, Zn, K, Na, P, Se, Mn, Cr, and I [ 60 , 61 ]. On the other hand, toxic minerals such as Al, As, Cd, Hg, and Pb do not possess any benefits to humans but cause detrimental effects, which are present in C. lentillifera [ 62 , 63 ].…”

Section: Nutritional Value Of C Lentilliferamentioning

confidence: 99%

A Review on Nutrients, Phytochemicals, and Health Benefits of Green Seaweed, Caulerpa lentillifera

Syakilla

George

Chye

et al. 2022

Foods

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Caulerpa lentillifera is a type of green seaweed widely consumed as a fresh vegetable, specifically in Southeast Asia. Interestingly, this green seaweed has recently gained popularity in the food sector. Over the last two decades, many studies have reported that C. lentillifera is rich in polyunsaturated fatty acids, minerals, vitamins, and bioactive compounds that contribute many health benefits. On the other hand, there is currently hardly any article dedicated specifically to C. lentillifera regarding nutritional composition and recent advancements in its potential health benefits. Hence, this study will summarise the findings on the nutritional content of C. lentillifera and compile recently discovered beneficial properties throughout the past decade. From the data compiled in this review paper, it can be concluded that the nutrient and phytochemical profile of C. lentillifera differs from one region to another depending on various external factors. As a result, this paper will offer researchers the groundwork to develop food products based on C. lentillifera. The authors of this paper are hopeful that a more systematic review could be done in the future as currently, existing data is still scarce.

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Minerals in edible seaweed: health benefits and food safety issues

Cited by 80 publications

References 51 publications

Portuguese Kelps: Feedstock Assessment for the Food Industry

Portuguese Kelps: Feedstock Assessment for the Food Industry

Chondracanthus teedei var. lusitanicus: The Nutraceutical Potential of an Unexploited Marine Resource

A Review on Nutrients, Phytochemicals, and Health Benefits of Green Seaweed, Caulerpa lentillifera

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